While waiting for everything, we had a basket of bread and butter delivered to us. The bread was a few slices of rye and white bread and the butter was a side of creamed butter with a side of black truffle butter.
In the Midwest, we tend to cover everything in sauce or gravy and this was no exception. The dish had too much sauce and I actually started to grow tired of the dish and wanted to stop eating it as there was too much sauce and it was a bit salty. Had there been only a few drops of this sauce, instead of 1/2 cup of it, the dish would have been perfect: in everything.
My wife had ordered the Queen's cut, which isn't on their online menu, but was also a 9oz fillet. It was also served with a side of mashed potatoes and neither one of us could figure out why the mashed potatoes were served in small skillets when it obviously was not cooked in them. A bad plating choice, in my mind. My wife had remarked that it was a perfectly cooked, in her medium rare request. She had suggested that it was perhaps a 3 & 1/2 out of 5 stars as she has had better tasting steaks. She complained that the crust was too salty, as did I, and as you can see there was a bit too much oil on her plate; as you can see in the yellowish tinted liquid on her plate.
What made-up for most of the bad parts of this meal was the great service. Our server, John, was knowledgeable about some of the cooking methods and answered any and all of our questions. I would definitely go back and recommend this restaurant. Try to get in John's section, if you do.